rutabaga hash with sausage and asparagus a.k.a. how to avoid a food coma

This has been the year of exploring root vegetables. The past few winters we would buy 10 lb bags of sweet potatoes and add them to everything because they are delicious and take a long time to go bad. A few months ago I brought home some parsnips, which I have generally used about once a year in some kind of root veg medley, and Jonathan sliced them up and threw them on the cast iron and they were so so good. And so we branched out from our sweet potato rut. My new obsession is the rutabaga. It has so much more flavor than a white potato but you can treat it much the same.

walden local meat

Anyhow, our meal planning process is very driven by our meat share. We've signed up for Walden Local Meat - they source all of their meat from small farms in New England and then deliver it straight to your door. (I highly recommend it if you live in the greater Boston area.) Every month you get a pound of ground beef and a pound of sausage and then the rest of it consists of fancier cuts. Jonathan likes slicing the sausages vertically and throwing them in a cast iron pan (can you sense a pattern yet?) but I find that a bit heavy. Do you know what is not super heavy? Rutabaga.

Okay, I'll shut up about rutabaga now.

So when you add up sausage, rutabaga, and cast iron what do you get?  A hash, that is what. Also known as the only 'breakfast for dinner' recipe I have ever convinced Jonathan we should make. Of course, we need to throw in a green vegetable because we are adults. Thus, asparagus.

I was pleasantly surprised that while this meal tasted like the kind of thing that would give me a food coma, it didn't put me in a food coma. I'll chalk that up to the rutabaga being far less starchy than a potato.

I have a new motto for the rutabaga - "tastes like a potato, doesn't put you in stasis."

Ingredients

Serves 4-6

  • 1 rutabaga
  • 1 bunch of asparagus, woody ends chopped off
  • 1 lb sausage taken out of casing (hot Italian would work well)
  • 1 onion
  • 1 tsp thyme
  • 1 tsp salt
  • 1/2 cup of shredded parmesan (optional)
rutabaga asparagus and onion

Peel the rutabaga, and chop up into a medium-ish dice. The larger the cubes, the longer you will be hanging around the stovetop. You've been warned.

Clean the asparagus and snap off the woody ends. (They all have a natural breaking point where they snap.) Chop into two-inch pieces.

Dice the onion.

Heat up the largest pan you own to a medium-high heat on the stovetop.

Cook the sausage until it is in done - it should be nicely crumbled. This will take 5-10 minutes depending on how small the pieces are. Remove from the pan and place in a bowl.

Next up, saute the asparagus in that delicious sausage fat until easily pierced with a fork, about 5 minutes. Remove the asparagus and put in another bowl.

Add the rutabaga to the pan. If there isn't enough sausage fat left to coat them all you'll need to add some olive oil. Toss and cook until mostly soft, stirring occasionally. This will take 25-30 minutes. (It's a great time to pour a glass of wine and call your mother.) After about 20 minutes, dump in the onions and keep cooking everything until it tastes like homefries.

When the rutabaga is done, throw the asparagus and sausage back in the pan, sprinkle in salt and thyme, and toss everything together until it has heated back up. You can serve it at this point, but if you are using a pan that can go in the oven, you can really kick it up a notch by sprinkling some shredded parmesan on top and broiling in the oven for 3-5 minutes (or until melted).

Serve immediately!

rutabaga hash

winter shepherd's pie

I really wish I were not still making winter food. It has been Spring for a week, but without the sunshine or warmer temperatures. And so, while my little seed starts sprout inside, I will labor on making root vegetables while I dream of garden greens.

winter shepherd's pie with brussel sprouts and rutabaga

We did get one small blessing today which is that it the sun came out for the last hour of daylight! I can't recall the last time we saw the sun. I've always been a lover of winter and cozy indoor activities, but after two years in Colorado my desire for that strong, intense light seems to have increased. Or maybe I've just always felt this way at the end of March and forgotten it.

sawing wood

Jonathan took advantage of the break in the rain to carve up a tree that fell in our yard a few days ago. We're getting a wood stove installed (just in time for warm weather) and this will help heat our house next winter. I recently learned that it takes several months to dry out/season wood before you burn it in a wood stove, so now is the perfect time to start preparing for next winter.

Anyhow, this shepherd's pie is just the sort of meal to remind myself how delicious and cozy and comforting winter and winter food can be. A friend made me something similar when I was visiting her cozy place in Vermont on a snowy weekend. It completely hit the spot, so I decide to recreate it.

It is not pretty food, or fancy food. It comes in a 9x13 pan with a promise of being very rich and filling which it completely lives up to. And it makes soooo much food. The two of us ate generous portions and consumed maybe 20% of the pie. We will easily have another 3-4 meals of vegetable-y goodness.

Ingredients

Serving Size: will serve 10 hungry people

Root Mash

  • 1 rutabaga, peeled and chopped
  • 1 potato, peeled and chopped
  • 1/2 cup sour cream
  • 2 tbsp butter
  • 1 tsp salt

Béchamel a.k.a. White Sauce

  • 4 oz butter
  • 1/2 cup heavy cream (I used half and half because I always have it)
  • 1/2 cup flour
  • 2 cup broth (I used chicken)
  • 1 tsp salt
  • 1 tsp thyme
  • pepper to taste

Filling

  • 2 cups chopped chicken (already cooked)
  • 1 lb brussel sprouts, cut in half
  • 3 chopped carrots
  • 1 chopped onion
  • 2 cloves garlic, minced
  • 1/4 cup chopped parsley

To make the root mash - chop the rutabaga and potato into medium sized pieces and put in pot with about a gallon of water. Bring to a boil, and continue to boil until they soften up. Time will vary based on the size of the pieces, but check on them after 15 minutes. They're done when you can easily pierce them with a fork. The rutabaga will take longer than the potato so check those pieces. Once softened, drain in a colander and return to the pot. Add butter, sour cream and salt, and mash with a potato masher until as smooth as you like. Set aside.

To make the filling - Put the 2 cups of chicken in a large bowl. Toss the brussel sprouts with oil and either saute them over medium-high heat until they are cooked through, or put in a pan and bake in the oven at 400. This will take about 20-25 minutes depending on the size of the sprouts. Once they are cooked, toss them in the bowl with the chicken. Saute the onions and carrots until soft, then throw in the garlic for a minute before scooping everything into the bowl with the chicken.

winter shepherds pie with brussel sprouts and rutabaga

To make the béchamel - make sure you have all of your ingredients within arms reach because this goes quickly. Melt the butter on the stovetop, when melted, quickly whisk in the flour until smooth. Add cream and continue to whisk. It should be very thick. Add the chicken stock in about 1/2 cup at a time, continually whisking until everything has been added and is thick. Add the salt, pepper, and thyme.

Preheat the oven to 350.

Bring it all together. Mix the béchamel into the veg and toss until everything is coated. Spread evenly in a 9x13 pan. Next, scoop the root mash on top of it all and spread in an even layer.

Bake at 350 for 30 minutes until everything is bubbly and your house smells amazing. Serve immediately.